Joseph d



UNITED STATES PATENT OFFICE,l

JOSEPH D. COX, OF nROCHESTER, NEW YORK, ASSIGNOR rIO MARYk E. COX, OFSAME PLACE. Y y

PROCESS OF MAKING BREAD.

SPECIPICATIQN forming part of Letters Patent No. 365;331,`dated June 21,188'7.

Application nien-June' 2s, lese.

To aZZ whom it may concern.-

Be it known that I, JOSEPH D. COX, of the city of Rochester, in thecounty of Monroe and State of New York, have invented a certain new anduseful Process for the Making of Bread; and I hereby declare thefollowing to be a full, clear, and exact description of the same,reference being had tothe accompanying drawings, in which- Figure 1 is acentral vertical section of the mlxing'and raising vessel. Fig. 2 is avertical cross-section of the vessel for the second raising; and Fig. 3is a perspective view of the same, partly in section.

My invention pertains more particularly to the setting and raising ofbatter or dough previous to the baking of the same, and has for itsobjects the keeping of the said batter or dough protected from currentsof air, the keeping of the surface of the dough in a moist viscouscondition, and the retention of the.

heat of fermentation, which in the commonA methods of bread-making isallowed to escape from the upper or exposed surface of the batter, thusretarding the proper raising of the exposed portion of the dough, and soconducing to the formation of a tough hard upper crust.

As is well-known to physicists,the acrid and bad-smelling gases andvapors accompanying carbonio acid and alcohol generated by fermentation,and which are soluble inl water, much more easily pass through andescape from colloid substances like dough when the gutersurface is moistor Wet than when it is The retention of the surface of the batter in amoist condition is one of the objects of my invention, as it permits theready volatilization and escape of certain vapors injurious to the tasteof the bread.

For carrying out my process,the mixing-pan Ais provided with a cover at'some height above the .contents of the pan, the down projecting rim ofwhichcover sits into an annular channel or trough, B B, ofthe pan, asshown in Fig. 1. This annular channel may be filled with water or otherliquid, thus preventing the inward passage of air, but perseril No.206,302. (No modela' mitting the excape through`the water of gases andvapors generated and expanded by the fermentation and heat Within. Thebatter or dough is mixed in this vessel A and allowed to stand thereinthe usual time in a warm place to rise, and after having received itsfirst rising is made up in loaves and placed in pans or tins, which arethen placed in the second vessel, C, to complete the rising. This box orreceptacle C, Figs. 2 and 3, in which the rising of the breadisfinished, is also pro` vided With an air-'tight cover, thedown-projecting edge of which sets into a Water channel or seal aroundthe top edge of the box or receptacle, as does the cover of the mix-`the morning is taken out, made up in loaves,

and placed for an hour or two in the vessel O in a warm place for-thecompletion of the rising, after which the.bread is baked.

In defining my invention with greater clearness, I would state that I amaware that dough has been raised for niakingbread by placing it in annclosed chest in which a hot brick was suspended, as shown in Patent No.181,989. My process differs from this,in that the dough is hermeticallysealed by the watertrongh, and while the gases may escape by passingthrough and being vdissolved in the Water, no air can get in, and thesurface of the dough is kept moist and in a condition which at oncefacilitates the escape of gases and prevents the formation of a thickand undesirable crust. Bread made in this way is more palatable anddigestible by reason of the more perfect elimination of the gases, willkeep fresh longer by reason of its retention of the'necessary proportionof Water while rising, and even when stale can, in view of its thincrust, bc restored to freshness by heating without drying the loaf to anundesirable state of desiccabion.

Having thus described my invcntionvhnt I 5 claim as new is- The processherein described of preventing the formation 0f a thick crust andfacilitating the rising und elimination of gases from breaddough, whichconsists in fel-inenting said dough in a chamber hermctically closed bya 1o liquid seni, substantially as and for the purpose described.

JOSEPH D. COX. Vibnesses:

WM. BUTLER GRITTENDEN, JOHN A. ALLIsoN.

